Saturday, August 6, 2011

Recipe for Lamb and Sweet Potato Curry

Yield: 4 servings
Time: 60 minutes

Ingredients: 
  • 2 TBSP canola oil
  • 5 whole cloves
  • 5 whole cardamoms
  • 1 cinnamon stick
  • 1 tsp cumin seeds
  • 1 large onion, sliced
  • 1/2 tsp chili powder
  • 1 TBSP coriander powder
  • 1 tsp roasted cumin powder
  • 1/2 tsp garam masala powder
  • 1 TBSP ginger-garlic sauce
  • 2 medium tomatoes, finely chopped, about 2 cups
  • 1 lb ground lamb
  • 1 large sweet potato, cubed, about 3 cups
  • 1 cup water
  • 4 cups baby spinach, washed and dried
  • salt, to taste


Method:
  • Saut√© cloves, cardamoms, cinnamon stick cumin seeds with onions in hot oil over medium high heat until lightly browned.
  • Add in tomatoes, ginger-garlic sauce and remaining spices, and cook over medium heat for 5 minutes until tomatoes soften and begin to break down.
  • Crumble in lamb and cook until most of pink is gone, about 5 minutes.
  • Add in sweet potatoes and cook covered for 20 minutes over medium-low heat until potatoes are cooked through.
  • Stir in spinach and cook uncovered until wilted, about 3-4 minutes
  • Taste and season with salt as needed.


Adapted from Hooked on Heat